How to Make Meringue | Bake It Up a Notch with Erin McDowell
Recipes in this Video
French meringue is a classic dessert technique that dates back to the 17th century. It is celebrated for its light, airy texture and is often used in various desserts like pavlova and as a topping for pies. The simple combination of egg whites and sugar showcases the elegance of French patisserie, and today, meringue is enjoyed worldwide in many forms, from cookies to elaborate cakes.
Ingredients
- ●egg whites
- ●granulated sugar
- ●vanilla extract
- ●cream of tartar
- ●salt
Instructions
- 1Preheat the oven to 225°F (110°C).
- 2Line a baking sheet with parchment paper.
- 3In a clean mixing bowl, add egg whites and a pinch of salt.
- 4Beat the egg whites on medium speed until foamy.
- 5Add cream of tartar and continue beating until soft peaks form.
- 6Gradually add granulated sugar, one tablespoon at a time, while beating on high speed.
- 7Continue beating until stiff peaks form and the mixture is glossy.
- 8Add vanilla extract and gently fold to combine.
- 9Spoon or pipe the meringue onto the prepared baking sheet in desired shapes.
- 10Bake in the preheated oven for 1-1.5 hours, until dry and crisp.
- 11Turn off the oven and let the meringues cool inside for at least 1 hour.
- 12Once cool, remove from parchment and store in an airtight container.
Ingredient Alternatives
granulated sugar
Healthier: coconut sugar
Cheaper: brown sugar
Coconut sugar offers a lower glycemic index while brown sugar is more economical.
vanilla extract
Healthier: vanilla bean
Cheaper: vanilla flavoring
Vanilla bean provides a natural flavor while vanilla flavoring is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large egg whites
- ●1 cup granulated sugar
- ●1/4 cup water
- ●1/2 tsp cream of tartar
- ●1 tsp vanilla extract
Instructions
- 1In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves.
- 2Increase the heat and bring the mixture to a boil. Do not stir. Cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- 3While the syrup is cooking, beat the egg whites and cream of tartar in a large mixing bowl until soft peaks form.
- 4Once the syrup reaches the correct temperature, slowly pour it into the egg whites while continuing to beat on medium speed.
- 5Increase the mixer speed to high and continue to beat until the meringue is glossy and forms stiff peaks, about 5-7 minutes.
- 6Add the vanilla extract and mix until combined.
- 7Use the meringue immediately for your desired application, such as topping a pie or baking into cookies.
- 8If desired, pipe the meringue onto a baking sheet lined with parchment paper for individual meringue cookies.
- 9Bake in a preheated oven at 200°F (93°C) for 1.5 to 2 hours until dry and crisp.
- 10Turn off the oven and let the meringues cool inside for an hour before removing.
Equipment
Swiss meringue has its roots in Switzerland, where it was traditionally made as a sweet treat. This delicate confection is celebrated for its light, airy texture and is often used as a topping for desserts or enjoyed on its own. Today, Swiss meringue is popular worldwide, often featured in pastries and cakes, showcasing its versatility in modern baking.
Ingredients
- ●egg whites
- ●granulated sugar
- ●vanilla extract
- ●cream of tartar
- ●salt
Instructions
- 1Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- 2Combine egg whites and granulated sugar in a heatproof bowl.
- 3Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- 4Whisk the mixture continuously until the sugar dissolves and the mixture reaches 160°F (71°C), about 4-5 minutes.
- 5Remove the bowl from heat and add cream of tartar and salt.
- 6Beat the mixture with an electric mixer on medium speed until soft peaks form.
- 7Increase the speed to high and continue beating until stiff peaks form and the mixture is glossy.
- 8Add vanilla extract and mix until combined.
- 9Spoon or pipe the meringue onto the prepared baking sheet.
- 10Bake for 1-1.5 hours until the meringues are dry and easily lift off the parchment.
- 11Turn off the oven and leave the meringues inside to cool completely.
- 12Store in an airtight container at room temperature.
Meringue cookies have a rich history in American baking, often associated with festive occasions and celebrations. These light, airy cookies are beloved for their crisp texture and sweet flavor. The addition of jam not only enhances the visual appeal but adds a delightful fruity twist, making them a popular treat for gatherings and special events. Today, variations abound, with flavors and colors tailored to personal preferences, showcasing the versatility of this classic dessert.
Ingredients
- ●egg whites
- ●granulated sugar
- ●vanilla extract
- ●cream of tartar
- ●salt
- ●jam
- ●food coloring
- ●powdered sugar
Instructions
- 1Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- 2In a clean mixing bowl, whisk egg whites until foamy.
- 3Add cream of tartar and salt, then continue whisking until soft peaks form.
- 4Gradually add granulated sugar, whisking until stiff peaks form and mixture is glossy.
- 5Mix in vanilla extract gently until combined.
- 6If desired, divide the meringue into separate bowls and tint with food coloring.
- 7Spoon or pipe meringue onto the prepared baking sheet in desired shapes.
- 8Create a small well in the center of each meringue and fill with a dollop of jam.
- 9Swirl the jam lightly into the meringue using a toothpick or skewer for a marbled effect.
- 10Bake in the preheated oven for 1.5 to 2 hours until the meringues are dry and lift easily off the parchment.
- 11Turn off the oven and leave the meringues inside to cool completely for at least 1 hour.
- 12Once cooled, dust with powdered sugar if desired before serving.
Ingredient Alternatives
jam
Healthier: fruit puree
Cheaper: homemade jam
Fruit puree reduces sugar while maintaining flavor.
Techniques
Equipment
Also Known As
Lemon custard pie is a classic dessert that combines the tartness of lemon with a creamy filling, often enjoyed during warmer months or as a refreshing end to a meal.
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 large eggs
- ●1 cup granulated sugar
- ●1/4 cup all-purpose flour
- ●1/4 tsp salt
- ●1 cup heavy cream
- ●1/2 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large bowl, whisk together the eggs and 1 cup sugar until smooth and pale.
- 5Add the flour and salt to the egg mixture, whisking until fully incorporated.
- 6Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract until well combined.
- 7Pour the lemon custard filling into the cooled crust.
- 8Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly golden on top.
- 9Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
- 10Slice and serve chilled, optionally garnished with whipped cream or lemon slices.
Equipment
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